Crispy and Chewy Pandan Waffle

If you're a waffle enthusiast, this crispy and chewy pandan waffle is a must try. The texture is so unique, crunchy on the outside and yet pillow soft on the inside. Pair it with the subtle pandan aroma and richness of the coconut, it's a classic south east asian flavor combo that you cannot beat!

What is Pandan waffle (Bánh Kẹp Lá Dứa)

Pandan waffles are a popular Vietnamese street food. It is usually made with pandan, coconut milk and a mix of tapioca and regular flour. The batter is already sweeten, so it is usually eaten plain, but at the restaurant, you will often see it served with ice cream, whipped cream, and condensed milk.

Their texture is what really wins us over. We added rice flour to the mix to make it extra special! It's crispy on the outside, yet perfectly chewy on the inside. The inside reminds us a bit of a mochi texture, but an extra chew to it. It's still fluffy as a traditional waffle, but the subtle pandan flavor and rich coconut is what sets them apart. Alvin said that it reminded him a lot of Kue Ape, an indonesian dessert that is also pandan and coconut flavored, with a similar texture.

Craving more pandan desserts? Check out our other recipes:

• Pandan French macarons with coconut buttercream filling
• Pandan pancakes with coconut custard filling

What is Pandan?

Pandan flavoring comes from the pandan leaves of the Pandanus amaryllifolius. It is commonly used in South East Asian cuisine and is known as the vanilla of the East. It's sweet notes pairs perfectly with coconut and exotic fruits such as mango. It is not only used for sweet dishes, but also savoury. Alvin's mom uses it all the time to flavor rice! It's such a versatile ingredient, hence why it's so popular in Asian cuisine.

Fresh vs artificial

In this recipe, we used frozen pandan leaves to make our own pandan extract. It's very easy to make and it gives a fresh aroma that you can't get with aritificial pandan. However, if you can't find pandan leaves near you, pandan extract will do. This is the one we usually use. These are concentrate, therefore much more potent and much greener in color.

Coconut milk vs coconut cream

We personally prefer using coconut milk because it's less heavy than the cream, and the flavor is less intense. However, if you use pandan extract, using coconut cream would be great to balance out the flavors.

Tips for the most crispy and chewy pandan waffle

• Sifting your dry mixture. It will make your waffle mixture smoother and easier to mix.
• Do not over-mix. If you mix it too much, it will result in a though dough. Mix it until there's no more large lumps.
• Use neutral oil to grease your waffle maker. It's easier if you have a cooking spray.
• Use a measuring cup to scoop your waffle batter. It will ensure that your waffles are all the same density and size.
• Wait until your waffle maker released all the steam before opening it. For the crispiest waffles, patience is key. Do not open your waffle maker until you don't see any steam coming out.
• Let your waffle sit for 60 seconds, and then serve immediately. This rest time will ensure to let your waffle crisp up and to avoid burning yourself.

Toppings

These waffles are already packed with the sweet aroma of pandan and the rich coconut milk, that it really doesn't need any topping. However, if you really feel like adding some extra "humpf", we suggest to add ice cream, whipped cream, shredded coconut or condensed milk. Berries also pairs very well with these waffles.

FAQ's

Ingredients

For the pandan extract:

• pandan leaves: We used about 12 pandan leaves that we cut in 3 inch pieces to make it easier to blend. We had frozen ones in our fridge, and we made sure to defrost them beforehand,
• Water.
• Alternatively, you can use store-bought pandan extract like this one.

For the waffles:

• tapioca starch: this ingredient is crucial to make your waffle crispy on the outside,
• rice flour (do not confuse with glutinous rice flour): it will make your waffle chewy on the inside,
• baking powder,
• coconut milk: you can substitute for coconut cream if you want a more intense flavor,
• white sugar,
• all-purpose flour,
• eggs,
• vegetable oil: can be substituted by any neutral oil,
• salt.

Instructions

Pandan Extract (Homemade)

1. Cut your pandan leaves in 3 inch pieces.
2. Add water and pandan leaves in blender and blend until you don't see any big chunks. We used our beloved nutribullet.
3. Strain your pandan mixture and ensure to squeeze out the most juice out of the pulp. We used a regular strainer, but you can also use a cheesecloth if you have one on hand.

Panda Extract (Store-Bought)

1. Use 2 tsp of pandan extract.

Crispy and Chewy Pandan Waffles

1. In a medium mixing bowl, mix together all-purpose flour, rice flour, tapioca starch, baking powder, sugar and salt.
2. In a large mixing bowl, beat the eggs together. Next, add the coconut milk and vegetable oil, and mix well.
3. Sift your dry mix into your wet mix. Fold mixtures together, while being careful to not over-mix. Sifting will make your mixture easier to fold together.
4. Let your mixture rest for 1 hour on the counter. If you plan on cooking them later, seal the bowl and put in the fridge. Although resting your mixture is not necessary, we believe it makes the waffles fluffier.
5. When ready to cook, heat up you waffle maker and spray oil before cooking each waffle to prevent them to stick. You can also baste it if you don't have a spray.
6. Scoop about 2/3 cups if you're ready a 8 inch waffle maker, and let cook for about 3 minutes. Cooking time can vary depending on waffle maker you're using, so adjust timing if needed.
7. Let rest on a cooling rack for 1 minute and serve immediately. Top with whipped cream and berries!